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Golden Beet Panzanella
A golden beet panzanella, aka bread salad, with mint, pistachios and sumac.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 -6
Calories 350 kcal
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4
slices
crusty multigrain bread
toasted and cubed into 1" pieces (about 2 cups)
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4
medium golden beets
roasted, peeled and diced
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4
oranges
peel and white pith removed, cut into segments
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1/4
cup
sunflower seeds
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1/3
cup
pistachios
crushed
-
1/3
cup
chopped fresh parsley
-
1
tablespoon
chopped mint
optional
-
1
tablespoon
sumac
half to mix with the salad, half to top the salad
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salt and pepper
to taste
Sumac Vinaigrette
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2
tablespoons
freshly squeezed lemon juice
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2
tablespoons
white wine vinegar
-
1
tablespoon
finely minced shallot
-
1/2
teaspoon
honey
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1/4
teaspoon
sumac
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1/4
cup
extra-virgin olive oil
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Salt and freshly ground black pepper
to taste
Sumac Vinaigrette
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Combine all the dressing ingredients into a container and blend well. This can be made ahead of time to allow flavors to develop.
Salad Prep
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Preheat oven to 400F. Wrap beets in foil and roast for about 1 hour until tender. Peel and dice.
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Toast the bread slices, cut into cubes and set aside.
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Prepare all other ingredients and set aside.
Salad Assembly
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Combine the beets, orange segments, sunflower seeds, herbs and spices in a large bowl.
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Toss with half of the dressing. Add salt and pepper to taste.
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If eating immediately, add the cubed bread and more dressing. Toss until the bread cubes are coated with dressing.
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Sprinkle the pistachios on top along with additional sumac, salt and pepper to taste.
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If making this ahead of time, toss with the bread cubes right before serving.
You may not need to use all of the dressing.
Optional: Top with some crumbled feta cheese.
Nutrition Facts
Golden Beet Panzanella
Amount Per Serving (1 g)
Calories 350
* Percent Daily Values are based on a 2000 calorie diet.